Italian Market Shakshuka
Recipe - The Fairway Market Corporate
Italian Market Shakshuka
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 tbs olive oil, divided
medium eggplant, cut. Into. 1⁄2-inch cubes (about 1 pound)
1/2 tsp each kosher salt
1/2 tsp ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
1/3 water
6 eggs
2 on-the-vine cherry tomato stems
1/4 cup grated Parmesan cheese
1/4 cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
Focaccia bread slices
Directions
- Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper.
- Cook 4-6 min. or until eggplant softens.
- Add remaining oil and vegetables; cook 3 min., stirring constantly.
- Stir in sauce and water; bring to a simmer.
- Remove pan from heat.
- Make six wells in sauce with a large spoon, spacing evenly around pan.
- Crack 1 egg into each well.
- Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed.
- Arrange tomatoes around edge of pan.
- Cover with lid.
- Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
- Top with cheese, parsley and red pepper before serving with bread.
- For fully cooked yolks, add 2 min. to the cook time.
- Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
Eggplant 1 ct, 1 pound
$1.99 avg/ea$1.99/lb
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
On Sale! Limit 4
$6.99 was $7.99$2.33/lb
McCormick Black Peppercorn Adjustable Grinder, 1 oz
$3.29$3.29/oz
Red Onion
$1.24 avg/ea$1.99/lb
Fresh Garlic
$1.12 avg/ea$4.49/lb
Not Available
Bowl & Basket Distilled Water, 1 gal
$1.99$1.99/gal
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.99$0.42 each
Cherry Tomatoes, 1 ct, 1 each
$4.99
Kraft Grated Parmesan Cheese, 8 oz
$6.99$0.87/oz
Organic Curly Parsley, 1 ct, 1 each
$1.99
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
Not Available
Directions
- Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper.
- Cook 4-6 min. or until eggplant softens.
- Add remaining oil and vegetables; cook 3 min., stirring constantly.
- Stir in sauce and water; bring to a simmer.
- Remove pan from heat.
- Make six wells in sauce with a large spoon, spacing evenly around pan.
- Crack 1 egg into each well.
- Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed.
- Arrange tomatoes around edge of pan.
- Cover with lid.
- Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
- Top with cheese, parsley and red pepper before serving with bread.
- For fully cooked yolks, add 2 min. to the cook time.
- Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.